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Chopped Idaho

Chopped Idaho
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • For the salad:
  • 3
  • cooking spray
  • 6 egg whites
  • 1 cup chopped red pepper
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drainedFor the dressing:
  • 1 cup fresh parsley, chopped (packed into cup measure)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon real maple syrup



1 Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat.

2 Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl.

3 Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked.

4 Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl.

5 Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside.

6 Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.

Source: Idaho Potato Commission